Poached Cod with Tomato and Saffron

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Ingredients

4 Servings

2 tablespoons olive oil

2 garlic cloves, thinly sliced

1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes

1 14.5-ounce can whole peeled tomatoes, drained

¼ cup dry white wine

2 bay leaves

Pinch of saffron threads

Kosher salt and freshly ground black pepper

4 5-ounce skinless cod fillets

Preparation

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.

Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).